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Carrot Granola

by Danny Seo

Give your morning a bright-eyed start by topping your breakfast yogurt with crunchy carrot granola, chock full of pumpkin seeds and almonds.

Ready in: Level: Easy
Prep: Cook: Yields: 3 cups of granola


  • 2 c oats

  • ¼ c pumpkin seeds

  • ⅓ c whole raw almonds

  • ¼ c sunflower seeds

  • 1 T poppy seeds

  • 1 T sesame seeds

  • ¼ t cinnamon

  • ¼ t cardamom

  • ½ t ginger

  • ¼ t salt

  • ⅓ c brown sugar

  • ⅓ c agave syrup

  • ⅓ c maple syrup

  • ⅛ c canola oil

  • ⅛ c carrot juice

  • ½ c grated carrots (approximately 2 whole carrots)

  • 1 c of Stonyfield Organic Greek plain Whole Milk yogurt


Step 1

Bring brown sugar, agave syrup, maple syrup, canola oil, and carrot juice to a boil in a pot over medium heat.

Step 2

In a separate, heat-proof bowl, toss the oats with nuts, seeds and spices.

Step 3

Pour the hot syrup into the bowl and stir to coat everything.

Step 4

Add the grated carrots and stir a few more times to make sure it’s all mixed.

Step 5

Spread on a cookie sheet with parchment paper and bake at 300℉. Every 10 minutes, stir well. Bake until a deep golden brown (about 30 minutes)

Step 6

Enjoy it on its own or sprinkle it over some Stonyfield yogurt.

Chef's Note:

If you are short on time or don’t have a juicer, you can buy pre-juiced carrots at your local farmer’s market or supermarket.